Thanksgiving pumpkin recipes or what do we do with a pumpkin? This innovative series of pumpkin recipes will serve 12 people for about $1.00 each, with vegan recipes such as curried pumpkin soup, stuffed pumpkin, toasted pumpkin seeds, and even pumpkin cookies. The initial preparation time is about 20 minutes and the remaining cooking and preparation time is about 2-1/2 hours since cooking and preparation times overlap. These Thanksgiving recipes can be served with a mixed green and veggie salad and cranberry orange date relish.
Selecting a pumpkin:
During the latter part of October, we saw pumpkins on sale for less than $3.00 each. We selected this 16 inch diameter pumpkin for decoration. It would also end up feeding us for several days. When we picked out this pumpkin, we made sure that it was free of bruises, cuts and punctures. We just dusted off the loose dirt and set it on display. It is best not to wash a pumpkin that will be sitting around for a while, as it seems to promote more rapid rotting. This particular pumpkin lasted until Thanksgiving time at the end of November.
Preparing the pumpkin:
We then took our still very well preserved pumpkin and washed it thoroughly, using a vegetable brush to remove the imbedded dirt from the crevices. We then set the pumpkin on our glass cutting board on the kitchen counter.
This pumpkin was several inches too large to fit into our largest roasting pan, so we decided to cut it in half. One half would be for making a roasted stuffed pumpkin; and from the other half we would make curried pumpkin soup. We began by cutting out the stem (lower left) with a small sharp knife, making a bevel cut so that the inside hole would be as small as possible.
Pureeing the pumpkin:
Stuffing a pumpkin:
And the bonus: toasted pumpkin seeds. Place the pumpkin seeds in a ceramic microwaveable covered dish, add a little extra virgin olive oil (1 tbsp. or less) and mix well to insure that the seeds are coated with the olive oil. Toast in the microwave on high for 2 minutes. Mix well again, and reheat in the microwave for another minute and mix again. Repeat until the pumpkin seeds are crispy. Remove from the microwave oven. Add salt to taste and enjoy.
Here is another cookie recipe
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